How to Make Truffle Mushroom Risotto

• In a saucepan, warm the vegetable broth over low heat.
• In a large skillet, combine olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent (about 3–4 minutes), then mix in minced garlic for another 30 seconds.
• Stir in the sliced mushrooms, cooking until browned and tender (approximately 5–7 minutes). Season with salt and pepper.
• Add the Arborio rice to the skillet, stirring to coat each grain with the oil and butter. Toast for 1–2 minutes.
• Pour in the dry white wine and stir until it has mostly evaporated.
• Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid absorbs. Continue for about 18–20 minutes.
• Remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until creamy.
• Drizzle in truffle oil, mixing well. Adjust seasoning with salt and pepper if needed.
• Serve warm, garnished with chopped fresh parsley and extra Parmesan cheese if desired.